Mexican Hot Carrots

I’m from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.

Step: 1

Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.

Step: 2

Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.

Step: 3

Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Per Serving: 45 calories; protein 1.1g; carbohydrates 10.5g; fat 0.2g; sodium 39.5mg.

Getting stay in and make food your dinner instead of dining out is good a step in the right direction if you’re focusing on eating healthier. There’s no best way to know exactly what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that problem .